The 10" by 4.5" high cake is a moist white almond sour cream with almond American buttercream and raspberry filling. It was frosted with white chocolate ganache before being covered with homemade marshmallow fondant (though some of the flowers were done in Satin Ice fondant). There are 120+ cut flowers laid in a patchwork-quilt design. A buttercream border finished the cake.
This was the first time I tried the new Wilton silver cake platters. Strong, thin and pretty (though they do reflect up on the cake, highlighting an imperfection on a smooth, fondant surface.)